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Crockpot Meatball & Chicken Taco Soup pinterest

Crockpot Meatball & Chicken Taco Soup

A hearty, flavorful fusion that combines juicy homemade meatballs and tender shredded chicken in a richly seasoned broth, capturing all the beloved flavors of tacos in soup form. Perfect for busy families looking to create memorable meals without spending hours in the kitchen.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Course Main Course, Soup
Cuisine Mexican, Tex-Mex
Servings 8 servings
Calories 320 kcal

Equipment

  • Crockpot/Slow Cooker
  • Large Skillet
  • Cutting Board
  • Sharp Knife
  • Mixing Bowl

Ingredients
  

For the meatballs

  • 1 pound lean ground beef 93% lean works beautifully
  • 1/4 cup onion finely chopped
  • 2 garlic cloves minced
  • 1 egg lightly beaten
  • 1/3 cup breadcrumbs or crushed pork rinds for low-carb option
  • 2 tablespoons taco seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the soup

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 bell peppers 1 red, 1 green, 1 yellow, diced
  • 4 garlic cloves minced
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (15 oz) corn kernels drained (or 1.5 cups frozen corn)
  • 2 cans (14.5 oz each) fire-roasted diced tomatoes with their juices
  • 1 can (4 oz) diced green chilies
  • 4 cups chicken broth use low-sodium if watching salt intake
  • 2 tablespoons taco seasoning
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper adjust to your heat preference
  • salt and pepper to taste

Optional toppings

  • fresh cilantro chopped
  • avocado slices
  • shredded Mexican-blend cheese
  • sour cream or Greek yogurt
  • crushed tortilla chips
  • lime wedges
  • jalapeño slices

Instructions
 

  • In a large bowl, combine ground beef, diced onion, minced garlic, egg, breadcrumbs, taco seasoning, salt, and pepper. Mix gently with your hands until just combined.
  • Form approximately 20-24 small meatballs (about 1-inch in diameter).
  • Heat a tablespoon of oil in a large skillet over medium-high heat. Quickly brown the meatballs on all sides (about 2 minutes total).
  • Place the chicken breasts at the bottom of your crockpot. Add the seared meatballs in an even layer.
  • Layer the diced onions, bell peppers, garlic, black beans, corn, diced tomatoes, and green chilies over the proteins.
  • Pour in the chicken broth. Sprinkle all seasonings evenly over the top.
  • Cover and cook on low for 7-8 hours or on high for 4 hours.
  • About 30 minutes before serving, carefully remove the chicken breasts. Shred them using two forks, then return the shredded chicken to the soup.
  • Gently stir the soup to incorporate all ingredients.
  • Serve with your choice of optional toppings.

Notes

This soup actually improves with time as flavors continue to develop. Store leftovers in airtight containers in the refrigerator for up to 4 days. For freezing, cool completely, then portion into freezer-safe containers, leaving room for expansion. Frozen soup maintains optimal quality for up to 3 months.
For a lower-carb option, substitute crushed pork rinds for breadcrumbs in the meatballs and skip the beans and corn.
You can use ground turkey or chicken instead of beef for the meatballs to reduce saturated fat.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 28gFat: 12gSaturated Fat: 4gSodium: 820mgPotassium: 750mgFiber: 7gSugar: 6g
Keyword Taco Soup, Crockpot Soup, Meatball Soup, Chicken Soup, Crockpot Meatball & Chicken Taco Soup
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